Recipe: Cranberry-Pecan Granola

I eat yogurt every. Single. Day. And, from time to time, I get incredibly sick of it. But, it’s the easiest thing to throw in my bag for a mid-morning snack, so I keep buying it.

You know what makes yogurt tolerable, though?

I mean, aside from it being of the soft-serve, frozen variety and topped with chocolate chips and a bit of peanut butter?


I’m not really a fan of store-bought granolas, though. They contain quite a bit of sugar and are sometimes so hard that I fear I’ll break a tooth. So, I decided to try making it myself.

The process could not have been any easier and only takes one bowl, a cookie sheet, and about an hour from start to finish. When you add up the cost of ingredients, it will probably cost you more to make from scratch than if you bought a box (probably around $10, versus around $5 for a box. Nuts are pricey!). But, you will be able to control the sugar content and add the ingredients and flavors that you like the best. It can also be a great way to use up leftover oats, nuts and dried fruit from other recipes so that nothing goes to waste. In my case, for example, I had the cranberries and pecans on hand already.

The rich, toasted flavor of this homemade granola just seems more…natural. It was perfect with yogurt, or just straight out of the container by the handful. I just finished the last little bit of my batch today and it was still fresh and crunchy even after a week.

I think this is going to become a habit.

Cranberry-Pecan Granola

Adapted slightly from: I Heart Naptime

What you will need:

  • 5 cups rolled old fashioned oats
  • 2/3 cup canola oil
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup brown sugar
  • 1/2 cup dried cranberries
  • 1/4 cup pecans, chopped

What to Do:

  1. Mix ingredients, excluding the cranberries or other dried fruit you might be using, in a large bowl and stir until combined.
  2. Spread mixture onto a greased cookie sheet (I used my Silpat, since I didn’t have cooking spray on hand).
  3. Bake at 300, stirring every seven minutes, until dry and toasted (I left mine in for a total of 21 minutes, but I have a pretty lame oven. Yours may be ready sooner).
  4. Remove from oven, stir in cranberries, and let cool.
  5. Store in an air tight container until ready to serve.


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